This soup is a blend of basil and vegetables, healthy and delicious. Basil (Tulsi) is an aromatic herb mostly used in Italian cuisine. There is no better soup than this one, packed with nutrients to treat yourself on a rainy evening.
Prep time: 10 min
Cook time: 15 min
For the pesto
- 25 g basil
- 1 garlic flake, crushed
- 25 g pistachio nuts
- 25 g Parmesan-style cheese, grated
- 2 tbsp olive oil
- ½ tsp salt
For the soup
- 1 tbsp olive oil
- 2 leeks, washed and chopped
- 100 g green beans, cut into short lengths
- 1 large zucchini, diced
- 1 ½ liter hot vegetable stock
- 3 ripe tomatoes, chopped
- 400 g cannelloni beans, soaked, cooked and drained
- 35 g vermicelli
To prepare the pesto, put the basil, garlic, nuts, Parmesan, olive oil and half a teaspoon salt in a food processor, and blitz until smooth.
Heat the oil, then fry the leek until softened.
Add the green beans and zucchini. Then pour in the stock and season to taste. Cover and simmer for five minutes.
Stir the tomatoes, cannelloni beans and vermicelli into the soup pan. Simmer for five minutes more until the vegetables are just tender.
Stir in half the pesto.
Ladle into bowls and serve with the rest of the pesto spooned on top.